When I was a wee lass (okay, a little girl - sorry, I just finished watching Braveheart), I went to a daycare in a wonderful home with a lovely garden. The lady who ran the daycare loved to grow herbs and vegetables. Her garden was filled with chive plants and, to her annoyance, I enjoyed eating them by the handful and managed to convinced the other children to do the same. We would all go home stinking of garlic chives! Whenever she caught us in the chives, she would make us eat a few leaves of the mint plants to try to overcome our powerful breath. As you see, my love of chives started early.
I made this recipe for the first time last night and it's a keeper! I served the spinach-chive pesto over grilled chicken, but it would be wonderful over fish or meat, in a sandwich, or even mixed into scrambled eggs. The beauty of it is that it takes about 5 minutes to make and it can be made ahead. The recipe is adapted from one I found in Cooking Light magazine.
Continue to read about this recipe and see the step-by-step photos.http://cookincanuck.blogspot.com/2009/04/chicken-with-spinach-chive-pes…, I have leftover chicken and often just toss it on some lettuce or spinach for a quick salad. For lunch today, I decided to do a something a little different. A grilled chicken panini. If you don't have a panini maker, don't worry. Just use a brick. You'll see what I mean.http://cookincanuck.blogspot.com/2009/04/grilled-chicken-pesto-panini.h…
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